Chickpea Tacos: A Fast, Flavor-Packed Plant-based Meal

Chickpea Tacos – Easy, flavorful, satisfying

With two cans of chickpeas in the pantry and not being too interested in making my regular chickpea salad, I went to my go-to for a new idea: A Couple Cooks website. Having tried at least half a dozen of their recipes in the past, I found them all to be reliable and consistently satisfying. I found the Chickpea Tacos recipe, and it sounded good. Best of all, I had all the ingredients except two: cilantro and fresh Pico de Gallo (or fresh salsa). No problem. While I love cilantro, in this case, it’s an optional garnish, and I had jarred salsa in the fridge. Rather than running out to the store, I went with what I had. That was really the objective: what can I make with what I have on hand?

The chickpeas are tossed with a blend of spices that leaves them with a smoky, perfectly balanced flavor and are quickly sautéed until slightly crispy. It’s a simple technique that brings out big flavor with very little effort, making the tacos ideal for busy weeknights.

I followed the recipe almost exactly (no cilantro or fresh Pico de Gallo/fresh salsa). Having a jar of the On the Border brand salsa, medium heat, I used it. Make sure not to skip the guacamole (they strongly advise not to skip the guac). I went with a good, packaged version that I had on hand. They actually recommend using a good, packaged version if you’re short on time.  

The recipe calls for sour cream (or cashew cream), but you won’t see it in the photos. I took the pictures without the sour cream. I ate two tacos without it and one with. They were delicious both ways!

With tortillas I warmed on the burners of my stove, a few fresh toppings, and a quality, creamy guac, these chickpea tacos deliver on taste, texture, and ease. Whether you’re a vegetarian or just looking for a quick, tasty, plant-based meal, this recipe deserves a try and perhaps a spot in your rotation.

Highly recommended.